Slow Cooker Cream Cheese Swirl Pumpkin Bread

I’m so excited to share this Slow Cooker Cream Cheese Swirl Pumpkin Bread recipe! Homemade pumpkin bread with a decadent and delicious cream cheese swirl. The best part is, that it bakes up PERFECTLY right in the slow cooker. Moist and delicious, you are going to love this slow cooker pumpkin bread recipe!

For this recipe, I used my 4qt round slow cooker, that way I could give the slow cooker a 1/4 turn halfway through the cooking time to promote even cooking. It worked like a charm! Make sure you spray the slow cooker insert generously with nonstick cooking spray. This will ensure the pumpkin bread pops out in a pretty round loaf and you can cut it into slices. Also note that the pumpkin batter only fills the slow cooker insert about 1/4 full. This is normal, the pumpkin bread will rise a bit will cooking.

Spoon the cream cheese mixture on top of the pumpkin batter and give it a swirl with a butter knife.

It may seem like a lot of cream cheese at this point, but it will bake up perfectly.

After just two hours in the slow cooker, you have a perfectly swirled pumpkin bread loaf! Seriously, isn’t this just so pretty?

Because it’s baked in the slow cooker, this pumpkin bread is so moist and delicious! I love the circle shaped loaf too, it would be so pretty wrapped in cellophane for fall gift giving!

I cut mine into thick wedges, but you could slice it too if you prefer slices.

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Made this last night for my husband to take to his office today for Halloween. I added a little bit of brown sugar and pumpkin pie spice sprinkle on the top. He said it was gone in less than an hour! So simple and so good! Thank you for this recipe! It will not be a fall staple of mine!